1 tbsp. butter
1 green bell pepper, chopped
1 clove garlic, minced
3/4 tsp. cumin
1/4 tsp. dried thyme
Salt
2 c. chicken stock or canned broth
1 c. clam juice
1/2 c. half & half
10 oz. pkg. frozen corn
1/2 tsp. hot-pepper sauce
6 oz. crabmeat, about 1 1/2 c.
Paprika, optional

In a soup pot, melt the butter over medium-low heat. Add the green pepper. Cover and cook until tender, about 5 minutes. Stir in the garlic, cumin, thyme and 1/2 teaspoon salt and cook about 1 minute. Add the chicken stock, clam juice, and 1 cup water. Bring to a simmer, reduce heat and add the half & half, corn, hot-pepper sauce and crabmeat. Continue cooking until heated through, about 5 minutes. Sprinkle with paprika if you like.